BASSEY, F.I.; CHINNAN, M.S.; E. EBENSO, Eno; EDEM, C.A.; IWEGBUE, C.M.A. Colour Change: An Indicator of the Extent of Maillard Browning Reaction in Food System. Asian Journal of Chemistry, [S. l.], v. 25, n. 16, p. 9325–9328, 2013. DOI: 10.14233/ajchem.2013.15504. Disponível em: https://asianpubs.org/index.php/ajchem/article/view/25_17_109. Acesso em: 5 may. 2024.